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Roasted Chicken Thighs Veggies

Category: Satisfying Main Courses for Every Occasion

Enjoy a comforting dish centered around juicy, crispy-skinned chicken thighs paired with perfectly roasted baby potatoes, ripe tomato wedges, and a medley of olives, cucumber slices, and red onion. Everything bakes together on one pan, infusing the chicken and veggies with Mediterranean-inspired herbs and spices. Finished with a touch of fresh parsley and a bright, tangy Greek yogurt sauce, this meal brings both vibrant flavor and appealing textures to your table, ideal for any night of the week.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Sun, 03 Aug 2025 13:56:12 GMT
A plate of food with chicken, potatoes, and vegetables. Save
A plate of food with chicken, potatoes, and vegetables. | recipesfoodyummy.com

Roasted chicken thighs with potatoes and veggies is my answer for easy family dinners with very little cleanup. The dish feels like weekend comfort yet comes together with nearly zero fuss and always leaves everyone happily digging in for seconds.

What You’ll Need in Your Kitchen

  • Chicken leg quarters with skin: choose plump ones for the juiciest results selecting bone-in keeps everything extra flavorful
  • Baby potatoes: Yukon Gold or fingerling potatoes will roast up tender inside and golden outside pick small even sized potatoes for even roasting
  • Mixed olives: a blend of Kalamata and green olives brings punchy briny notes be sure they are pitted for easy eating
  • Cucumber slices: crisp cucumbers cool off the richness of the chicken look for ones with vibrant skin
  • Tomato wedges: pick ripe tomatoes for the juiciest finish cherry tomatoes are an easy swap
  • Red onion: use half an onion for a sweet sharpy crunch shallots are a milder option
  • For the Greek Yogurt Sauce: plain Greek yogurt delivers tang use whole milk for creaminess
  • Fresh dill: brings brightness to the sauce always chop it at the last minute
  • Lemon zest: for fragrant zing zest with a microplane for best results
  • Fresh garlic: for bite always choose plump cloves for peak flavor
  • Olive oil: choose a flavorful extra virgin oil to amplify every drizzle
  • For the Herb Mix: dried oregano and paprika both boost color plus depth garlic powder adds backbone and fresh parsley at the end keeps things vibrant

How to Make It Like a Pro

Prep the Chicken and Potatoes:
Pat chicken leg quarters dry and score through the skin to help render out extra fat Toss chicken and halved baby potatoes on a large baking sheet and rub evenly with olive oil dried oregano paprika garlic powder salt and black pepper Let them sit for 10 minutes so the seasoning really sinks in
Layer the Flavors:
Scatter sliced red onion mixed olives and tomato wedges over and around the chicken and potatoes Keep everything in a single layer so the heat can crisp things up instead of steaming them
Roast to Golden Perfection:
Slide the pan into a hot oven at 220 degrees Celsius that is four hundred twenty eight Fahrenheit Roast for about thirty five to forty minutes flipping potatoes once so both sides get gorgeously browned Chicken skin should be shatteringly crisp and juices run clear
Whip Up the Greek Yogurt Sauce:
While the pan roasts stir together Greek yogurt chopped dill lemon zest garlic and olive oil Taste for salt and extra lemon Set aside in the fridge for maximum chill
Add Fresh Finish:
When baking is done scatter cool cucumber slices and a handful of fresh parsley over the pan Serve with a generous blob of yogurt sauce and extra lemon wedges if you have them
A plate of food with chicken, potatoes, tomatoes, and cucumbers. Save
A plate of food with chicken, potatoes, tomatoes, and cucumbers. | recipesfoodyummy.com

Keep It Fresh and Delicious

You can add a handful of arugula or spinach right after baking and the heat will wilt the greens just enough for extra color and crunch The cucumbers and fresh herbs bring a really nice brightness that cuts through the savory depth of the roast

Genius Ingredient Swaps

If you run out of Greek yogurt a scoop of labneh or even sour cream will work in the sauce Capers and sun dried tomatoes can also stand in for olives If you need it dairy free make a simple lemon vinaigrette instead of the yogurt sauce

Plating Like a Chef

Serve everything straight from the pan for a rustic feel or arrange sliced chicken thighs nests of potatoes and artful piles of veggies on a large platter Drizzle sauce in sweeping zig zags and sprinkle extra herbs for a pretty finishing touch Gather everyone around for that big reveal

The Story Behind the Bite

I started making this dish when my workdays got really busy but I still wanted real home cooked food When the chicken comes out spitting and golden I always think of the laughter around our dinner table and the way the simplest food brings everyone together

Recipe FAQs

→ What type of potatoes work best in this dish?

Baby potatoes such as Yukon Gold or fingerling potatoes create a creamy texture and roast evenly. Sweet potatoes also add great color and flavor.

→ Can I use a different cut of chicken?

Bone-in chicken breasts can replace thighs, though cooking time may be slightly longer to achieve the same juicy, crispy result.

→ What can I substitute for olives?

Capers bring a similar briny depth; if preferred, simply omit or swap for other pickled vegetables for added flavor.

→ How can I make the yogurt sauce dairy-free?

Use a plant-based yogurt alternative, such as coconut or almond yogurt, combined with dill, lemon, and olive oil as shown.

→ Should I peel the potatoes beforehand?

There's no need to peel baby potatoes—simply halve or quarter them. Their skins crisp beautifully in the oven.

→ Can I prepare this meal ahead of time?

You can chop vegetables and mix the yogurt sauce earlier in the day. Roast everything just before serving for best texture.

Roasted Chicken Thighs Potatoes

Succulent chicken, golden potatoes, and fresh vegetables baked to perfection with aromatic herbs and Greek yogurt sauce.

Prep Time
20 mins
Cooking Time
45 mins
Total Duration
65 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: Mediterranean

Portions Yielded: 4 Serving Size (4 chicken quarters with vegetables)

Dietary Preferences: Gluten-Free

What You'll Need

→ Main Components

01 4 skin-on chicken leg quarters
02 1.5 kg baby potatoes, halved
03 120 g mixed olives (Kalamata and green), pitted
04 1 cup cucumber, sliced
05 2 medium tomatoes, cut into wedges
06 0.5 medium red onion, thinly sliced

→ Herb Mixture

07 1 tsp dried oregano
08 1 tsp paprika
09 0.5 tsp garlic powder
10 1 tsp salt
11 0.5 tsp freshly ground black pepper

→ Yogurt Sauce

12 120 g plain Greek yogurt
13 1 tbsp fresh dill, chopped
14 0.5 tsp lemon zest
15 1 garlic clove, minced
16 3 tbsp extra-virgin olive oil

→ Garnish

17 2 tbsp fresh parsley, chopped

Steps To Follow

Step 01

Set oven to 210°C and allow to fully preheat before assembling components.

Step 02

Halve baby potatoes, slice cucumbers and red onion, and cut tomatoes into wedges. Combine potatoes, tomatoes, onion, and olives in a large mixing bowl.

Step 03

In a small bowl, combine dried oregano, paprika, garlic powder, salt, and freshly ground black pepper.

Step 04

Rub chicken leg quarters with half of the herb mixture. Toss vegetable mixture with remaining herb blend and 2 tablespoons olive oil. Arrange vegetables evenly on a large roasting tray, then nestle seasoned chicken among vegetables, skin-side up.

Step 05

Transfer tray to oven and roast for 40–45 minutes, or until chicken skin is golden and crisp, and potatoes are fork-tender. Internal chicken temperature should reach 75°C.

Step 06

In a separate bowl, whisk together Greek yogurt, freshly chopped dill, lemon zest, minced garlic, and 1 tablespoon olive oil until smooth.

Step 07

Arrange roasted chicken and vegetables on serving plates. Top with cucumber slices and a generous spoonful of yogurt sauce. Garnish with fresh parsley.

Notes and Tips

  1. For crispier chicken skin, pat the chicken dry before seasoning and avoid overcrowding the pan.

Required Equipment

  • Large roasting tray
  • Mixing bowls
  • Cutting board
  • Chef's knife

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains dairy (Greek yogurt)

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 520
  • Fats: 28 g
  • Carbohydrates: 36 g
  • Proteins: 34 g